In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a gentle boil. Gradually whisk in the grits to prevent clumping. Reduce heat to low and simmer uncovered, stirring frequently to avoid scorching.

Once the grits begin to thicken, add the milk and stir continuously. Let them cook slowly for 25 to 30 minutes, or until creamy. Stir in the butter and cheese until fully melted. Keep warm over very low heat, stirring occasionally.

In a bowl, toss the peeled and deveined shrimp with lemon juice, paprika, cayenne, salt and pepper. Let this rest for 10 minutes to absorb flavour while you prepare the aromatics.

Heat a large skillet over medium heat. Add diced bacon or pancetta and cook until crispy. Remove and set aside, leaving the rendered fat in the pan. Add olive oil, then sauté the garlic and the white part of the spring onions until fragrant.

Add the seasoned shrimp to the pan in a single layer. Cook for 2 to 3 minutes on each side until just pink and opaque. Avoid overcooking. Stir in butter and return the crispy bacon to the pan. Toss gently to coat.

Taste the shrimp mixture and adjust seasoning with additional salt, pepper or a few drops of hot sauce if desired. Fold in the green part of the spring onions and chopped parsley just before removing from heat.

Check that the grits are still warm and silky. If they have thickened too much, stir in a splash of warm milk to loosen them. Spoon generous portions into shallow bowls.

Arrange the sautéed shrimp over the grits, spooning any pan sauce or butter over the top for added richness. Garnish with extra parsley or spring onions if desired.

Serve with a wedge of lemon on the side and crusty bread if you like. The contrasting textures of creamy grits and juicy shrimp are the hallmark of this dish.

Shrimp and Grits is best enjoyed warm. Offer a bottle of hot sauce or a dash of black pepper at the table. For a fuller Southern style meal, consider pairing with collard greens or a fried egg.